Whole Hog at the Zarela Martinez and Tyson Ho Booth
Puerco Relleno Estilo Istmo de Tehuantepec
Zarela Martinez and Tyson Ho (Arrogant Swine) served up one of the most unique and delicious preparations: whole smoked hog stuffed with fruit and vegetable picadillo in the style of Oaxaca.
Butter used sheet pans to convert the grill into a make-shift griddle.
Chef Michael Jenkins served a homage to the egg McMuffin along with a plum jam. Apparently some people put jam on their McMuffins—works for us when it's this good.
Lardo Glazed Cinnamon Roll
Butter served up a stoner-approved lardo-glazed cinnamon roll topped with bacon bits and golden raisins to go along with their equally whimsical Oink McMuffin.
Ginger & Soy Pork with Chickpea Salad
Fletcher’s Brooklyn Barbecue served up one of the best things I ate in the form of a slider-sized sandwich stuffed with tender smoked pork redolent with ginger and soy.
A collaboration between Fort Defiance and The Good Fork produced another of my favorite, Mer-pig: seaweed-wrapped hog that was smoked and served over rice with with secret mer-sauce and dried seaweed.
Hecho en Dumbo Grill
You could smell these meatballs grilling from the entrance gate, and it certainly helped a line for in front of Hecho's booth.
Grilled Meatballs in Burnt Chili Sauce
Danny Mena and Ethan Smith of Hecho en Dumbo served up some smoky grilled meatballs with an earthy burnt chili sauce in a taco.
Described as a "white guy burrito," this offering from JoeDoe came stuffed with tender hunks of pork, green chilies, and white cheese.
Møsfund Farm Mangalitsa Pig
Møsfund Farm offered a slow smoked Mangalitsa shoulder served with spicy beans and pickled onions.
Pig Skin “Noodles”
George Weld and Evan Hanzcor of Parish Hall were on hand serving up spicy sausage over pig skin “noodles."
Route 66 Smokehouse served a quartered smoked Porchetta sandwich with a chipotle aioli and pickled veggies.
NYC Hot Sauce Co.
Fall-off-the-bone braised pork dusted in tangy habanero grilling salt and served with vinegar slaw and hot sauce.
Bitter green brought the vegetarian option with a combination plate of roasted new potato salad with shallots and mustard, kohlrabi with carrot slaw, watermelon with radish, and cilantro, poached apple, and celery with maple- and cayenne-roasted pecans.
Bobolink Dairy and Bakehouse
Jonathan White of Bobolink Dairy & Bakehouse slow cooked whey-fed old spot pigs cooked in a La Caja China roaster.
Bobolink's Roasting Box
Bobolink Dairy & Bakehouse roasted their pigs in La Caja China roasting boxes.
The Longest Line....
....was not that long. Pig Island had an almost perfect guest-to-booth ratio, ensuring that even the longer lines, like the one for Fort Reno Barbecue in the picture above, were manageable.
The large lawn in the middle of the venue made for the perfect dining area.
Peter Giannakas of Ovelia slow-roasted his pig on a rotisserie, “Kontosouvli” style.
The Fletcher's Crew
Local heroes Fletcher's BBQ.
Jesse Jones and Doug Keiles
Jesse Jones and Doug Keiles (Ribs Within) served up a pulled pork strudel with Carolina slaw and sweet hannah sauce. "It's not my grandmother's strudel. Actually she would be spinning in her grave if she knew I put pork in her recipe!" admitted Kelies.